I've watched many videos on the subject and this one is by far the best one. Clear, to the point, and no unnecessary stories about personal anecdotes. Very well done. Thank you.
My wok is passed down generations. It's black now. Was told it wasn't this colour at first. It was more greyish i was told. Now? It's just shiny, glossy black. I didn't disappoint my grandma.
I am from down south in the US...this is exactly how my momma taught us how to season and take care of my cast iron, with the execption of adding ginger.
Hello Sir don't know if you still are active but you said without ginger did you learn it with spring onions then? im asking because i have zero clue as of why to use them maybe someone can help me out a little bit im about to buy a wok that is seasoned already. Kindly Regards
Before I say anything thank you because your tutorial is very good also I’ve been waiting to try my favorite Foods from Asia‘s cultures and by far some of the best ones are made in the wok so I really needed to figure out how to season it
I enjoyed the entire video, I restore cast iron pans that I collect and cook with as a hobby. I want to add a wow to my collection, I will use your video to season it. Thanks for a great 👍 video. Cheers TS
This was by far the most simple, yet comprehensive video on the matter for me. The trick that i've been missing out on is to reheat and coat with oil after wash, and not use soap until beautifully darkened.
Good video! Thanks! A carbon steel pan works almost the same as a wok. The wok is better for stir-fried and works better with a gas stovetop. The pan is better suited to a flat electric stovetop. The wok is heavier than a pan. Assuming we are using both carbon steel wok and pan, they seasoned with the same procedure.
I recently bought this wok after watching this video. Its a Great wok at half the cost of many others on Amazon. My wok came out just like hers after i seasoned it. Love cooking with it.
Jackhammer82A1, is this wok you bought is stainless steel or cast iron? I would like to know as I have a new stainless steel wok but wonder whether I can use this method to season my wok. Thank you
Actual useful video on how to season a wok!! I've click so many good where is nothing but useless talk! This has actions, instructions and it's clear. Thank you!! Guess i need a carbon steel wok not the stainless steel one...
Followed your instructions and it turned out almost perfectly. I didn't wipe completely dry after washing with detergent, and it left some (very small) water marks on the inside, but apart from that I now have a beautiful blue wok! Thanks so much
WOW. out of all the videos out there that look so scary, this one was so easy to follow, and my wok turned out perfectly seasoned, thank you! You are also quite beautiful and calm, it was a pleasure to watch this video :)
Absolutely right. Did you hear her say, “Over time…”, this is key. There is no instant seasoning. This is the best video on the subject, but you have to cook to get that patina the everyone confuses with seasoning. My advice: after doing what she said, caramelize a whole bag of onions. When you’re done, you’ll have a patina AND a supply of sweet, dark golden onions for the freezer.
Thank you! 1. Remove protective layer with hot water, soap and wire mesh scourer (in and outside), and wipe it dry, 2. Turn stove to high and move all sides of the wok over flame. The wok will change colour. Can take 20-30 minutes. Allow it to cool. 3. Oil the wok. Turn stove to medium-high and pour some (canola) oil in wok. Spread over entire surface with paper towel. 4. Add some slices of ginger and green onion and some extra oil. Wok for about 10 minutes, then turn off stove, and remove food. 5. Wipe down with paper towels, then allow to cool, and give it a quick rinse (with soft sponge and no soap), and wipe dry. 6. Turn on stove to medium heat and dry wok on it (about 2 minutes). 7. Then rub thin layer of oil over surface of wok with paper towel (it can start smoking), this will prevent rusting. Do this every time you use the (new) wok. Over time it will develop a patina and become almost non-stick.
When I heated the wok on my stove, the color didn’t change, even though it was on it for 2-3 hours. What should I do if the color does not change at all? I've tried it on a gas stove, but it didn't change color.
The best I have seen about seasoning carbon steel stuff (mine are lyonnaise 12 inch and 8 inch skillets). No BS and 'natural'. I added some proverbial potato skin to the ginger and scallion as I had tons lying around from previous seasoning attempts.
Thanks so much. I never would have thought to use the ginger and green onion, but I can see why that would be helpful in developing that good seasoning. Otherwise it's very much like cast iron pan maintanence.
I’ve been looking for a good wok with handle for all my Indian cooking. I got the “Craft Wok” and just seasoned first time using her technique. It turned out to be exactly same as she described. Best video explaining all the details! Thanks a lot!!
My wife picked up a wok recently, but it is Teflon coated, so I will be shopping for another, more traditional one. I have been enjoying learning the basics of stir fries and Asian cooking/seasoning principles. So far everything has come out great. My first attempts may not be quite as authentic as they could be, but they still turned out delicious. I like the fact that with a few basic ingredients and skills one can cook some very tasty meals quickly and easily.
I am from the Philippines and a new subscriber of yours. Can you pls give me some tips on how i can choose a good quality wok but not so expensive? I ‘ve long wanted to buy at least one but had no idea how to choose a better one. Thanks and more power.
What brand of 14" Wok would you recommend for someone who is a very good cook, frequently cooks with cast iron for 4 adults rather complex meals that are a process of building flavor profiles? I always believe when I enter a kitchen no matter what I put on a table it should be something that comes from my heart and is an expression of telling my family I love them. I am just now entering into the world of Wok cooking after realizing how much I have been limiting our experiences.
Hi, I appreciate your video here very much for seasoning a new wok. May I ask which brand of woks you 'd recommend, not too heavy ones, for both flat bottomed and round bottomed woks. Thank you so much.
Only difference I would make is to turn of the heat when the final coat of oil is applied; then wipe it lightly with kitchen towel and store for next use
I got an aluminium wok, so do I need to scrub it with thesame tool or would you recommend a different tool to remove the oil before burning the coating?
Thanks for sharing your knowledges..I use a carbon wok and metalstone wok. It's not common to find stainless wok in France. In asian shops they are as expensive as carbon
My old wok handed down from my mother cracked and I need to buy a new wok. I would appreciate if you could recommend a retailer in S'pore or online which I could buy a good 36 cm wok (around 14+ inches). I only like round bottom with dual ear handles wok. Thank you.
Thank you very much for this helpful instruction. I‘ve just got one question, which may sound silly to most of the people: wouldn’t it be necessary to oil the outside of the wok also, as it seems that it is initially oiled from the in- and the outside, and as this has been washed off from both sides before heating it up, is there no risk of rusting on the outside if it’s sealed only from the inside? Many thanks in advance for clarifying this to me! Best regards from Europe!
Great presentation. All I need now is the place where I can buy that quality wok for my self. I was going to buy the Imusa carbon steel but I can see that it has some coat on it and it’s seasoned differently. I like it this way, the more traditional way. Thank you so much!
4 years old video and still helping first wok pan users like me. Thank you. Amazing video and easy instructions.
I've watched many videos on the subject and this one is by far the best one. Clear, to the point, and no unnecessary stories about personal anecdotes. Very well done. Thank you.
Agreed.
Agreed
Absolutely true the very best demonstration.
My wok is passed down generations. It's black now. Was told it wasn't this colour at first. It was more greyish i was told. Now? It's just shiny, glossy black.
I didn't disappoint my grandma.
Who knew watching someone washing a frying pan to asian music was so relaxing? Great video.😂
Thank you so very much. You have shown it in detail without unnecessary things.
there is something so calming about you..... thank u for the video
I watched this video multiple times before i seasoned my wok today. This sure is good information. Thank you.
Excellent presentation and expert advice. How to season a new wok and maintain it thereafter. Wonderful. 👍
I am from down south in the US...this is exactly how my momma taught us how to season and take care of my cast iron, with the execption of adding ginger.
😂😂😂
Hello Sir don't know if you still are active but you said without ginger did you learn it with spring onions then? im asking because i have zero clue as of why to use them maybe someone can help me out a little bit im about to buy a wok that is seasoned already. Kindly Regards
Ginger helps to remove a metallic taste and create a patina @@cosmix303
@@cosmix303it might be due to the acidity
Before I say anything thank you because your tutorial is very good also I’ve been waiting to try my favorite Foods from Asia‘s cultures and by far some of the best ones are made in the wok so I really needed to figure out how to season it
I enjoyed the entire video, I restore cast iron pans that I collect and cook with as a hobby. I want to add a wow to my collection, I will use your video to season it. Thanks for a great 👍 video. Cheers TS
This was by far the most simple, yet comprehensive video on the matter for me. The trick that i've been missing out on is to reheat and coat with oil after wash, and not use soap until beautifully darkened.
Good video! Thanks!
A carbon steel pan works almost the same as a wok. The wok is better for stir-fried and works better with a gas stovetop. The pan is better suited to a flat electric stovetop. The wok is heavier than a pan. Assuming we are using both carbon steel wok and pan, they seasoned with the same procedure.
Best video , ever on wok care. I'm doing mine tomorrow and can't wait to see color change.
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Exactly what I have done all my life. The heat changes the molecular structure of the pan. The oil is used to finish and seal the pan.
Quiet and methodical and easy to stop - start and follow. Just the method. Marvellous
Thank you for your kind comment!
I tried it & it worked.
I strongly recommended.
Thanks for make my life easy ❤
Thanks for the tip, i started to use a wok but have no idea how to care 4 one
I😊😊😊😊😊
I recently bought this wok after watching this video. Its a Great wok at half the cost of many others on Amazon. My wok came out just like hers after i seasoned it. Love cooking with it.
Jackhammer82A1, is this wok you bought is stainless steel or cast iron? I would like to know as I have a new stainless steel wok but wonder whether I can use this method to season my wok. Thank you
@@eunicejade9592 They say they bought the same wok as is in the video, the link is in the description. According to amazon it is carbon steel.
@-opus, carbon steel wok is very good wok.👍
Actual useful video on how to season a wok!! I've click so many good where is nothing but useless talk! This has actions, instructions and it's clear. Thank you!! Guess i need a carbon steel wok not the stainless steel one...
Followed your instructions and it turned out almost perfectly. I didn't wipe completely dry after washing with detergent, and it left some (very small) water marks on the inside, but apart from that I now have a beautiful blue wok! Thanks so much
WOW. out of all the videos out there that look so scary, this one was so easy to follow, and my wok turned out perfectly seasoned, thank you!
You are also quite beautiful and calm, it was a pleasure to watch this video :)
Absolutely right. Did you hear her say, “Over time…”, this is key. There is no instant seasoning. This is the best video on the subject, but you have to cook to get that patina the everyone confuses with seasoning. My advice: after doing what she said, caramelize a whole bag of onions. When you’re done, you’ll have a patina AND a supply of sweet, dark golden onions for the freezer.
I think I have the same wok and stove and it’s amazing. Cooks hot, but I can’t really complain. Great video, doing mine tonight.
Thank you!
1. Remove protective layer with hot water, soap and wire mesh scourer (in and outside), and wipe it dry,
2. Turn stove to high and move all sides of the wok over flame. The wok will change colour. Can take 20-30 minutes. Allow it to cool.
3. Oil the wok. Turn stove to medium-high and pour some (canola) oil in wok. Spread over entire surface with paper towel.
4. Add some slices of ginger and green onion and some extra oil. Wok for about 10 minutes, then turn off stove, and remove food.
5. Wipe down with paper towels, then allow to cool, and give it a quick rinse (with soft sponge and no soap), and wipe dry.
6. Turn on stove to medium heat and dry wok on it (about 2 minutes).
7. Then rub thin layer of oil over surface of wok with paper towel (it can start smoking), this will prevent rusting. Do this every time you use the (new) wok. Over time it will develop a patina and become almost non-stick.
When I heated the wok on my stove, the color didn’t change, even though it was on it for 2-3 hours. What should I do if the color does not change at all? I've tried it on a gas stove, but it didn't change color.
You're a hero bro thanks for noting all the instructions down
Get another wok 😂@@ironjohn
Gracias por pasarnos todo el procedimiento como se cura el Wonk me servira de mucho , tambien sirve para curar Wonk de acero inoxidable .
I have used the same method for cast iron cook ware, it will not rust if it does rust, just season it again.
😮Thank you,This is just Wonderful ,you show us the very easy way to season a wok. Again thank you sooo much.🙂
I love the way you clean the wok I will clean mine thanks for sharing 😋
The best I have seen about seasoning carbon steel stuff (mine are lyonnaise 12 inch and 8 inch skillets). No BS and 'natural'. I added some proverbial potato skin to the ginger and scallion as I had tons lying around from previous seasoning attempts.
Thanks so much. I never would have thought to use the ginger and green onion, but I can see why that would be helpful in developing that good seasoning. Otherwise it's very much like cast iron pan maintanence.
Wonderful, Wonderful Video and the music set the tone! Thanks so much!!
Thank you thank you, you made it simple and clear to understand.
.nice tip, is this applicable to any type wok material, like aluminum, cast, steel?
I’ve been looking for a good wok with handle for all my Indian cooking.
I got the “Craft Wok” and just seasoned first time using her technique.
It turned out to be exactly same as she described.
Best video explaining all the details!
Thanks a lot!!
Thank you. Very useful. Was it an aluminium wok?
Wonderfully well explained. Thank you for this video! Loved the added ginger and scallions! Subscribing!
Season a Wok, I am not a cook, but very good knowledge and I will advice my wife. Thanks !
does the music start when you switch on the gas ?
Fantastic, clear tutorial 👏
Just got a wok and I really appreciate your tutorial. 😎
My wife picked up a wok recently, but it is Teflon coated, so I will be shopping for another, more traditional one. I have been enjoying learning the basics of stir fries and Asian cooking/seasoning principles.
So far everything has come out great. My first attempts may not be quite as authentic as they could be, but they still turned out delicious.
I like the fact that with a few basic ingredients and skills one can cook some very tasty meals quickly and easily.
I am glad to hear you are enjoying wok cooking. Stif fries do taste different when cooked in a wok.
Avoid teflon, it is a neurotoxin.
Teflon is note good when heated. Harmful to health.
This is for steel wok ! Is it applicable also for ‘iron wok’, too ?
Thank you so very much for sharing with us the skills and how to take care of it as well mam !. Good day to you !.
Good explanation ! Very useful 👍 Best wishes from Sri Lanka 🇱🇰💯
Thanks for this very instructive video.
Excellent instruction video. Could you please share where you purchased your wok RING
Very instructive. Thank you
Thanks. I've learnt a lot
Wow amazing thanks for sharing this video and verry wonderful tutorial.
I am from the Philippines and a new subscriber of yours. Can you pls give me some tips on how i can choose a good quality wok but not so expensive? I ‘ve long wanted to buy at least one but had no idea how to choose a better one. Thanks and more power.
Don't be kuripot!
@@radiononsense9449 kuripot?! Hahaha lupit mong humusga ng kapwa! Kawawang nilalang!
Well presented AND HELPFUL......THANK YOU.
your voice is so calming
Very helpful and no extra stories.
Where to buy that kind of wok, what brand are you using? Thanks.
I think this is a Samsung brad wok, if you cant find any Samsung brad try LG, sure they have 1 in stock.
That was fantastic! Thank you for explaining perfectly!!
Fantastic video! Thank you so much
This is soooooooo helpful, thank you!
Thank you!! This was easy to follow and my wok looks amazing! I'm cooking dinner on it tonight - can't wait!💥
very nice very useful tip. very well explained. allthe best for your channel.from which place is vedio?
I have three of them very nice indeed
Thanks little lady
I love the art and culture and the cooking as well
I season the outside as well in order to inhibit corrosion. Plus I like playing with flames 🙂
Can you please tell me where you buy the ring underneath the wok
I love your video thank you very much👍👍❤️❤️
good...best seasoning approach....whee did you get your wok?
This is the first time I'm hearing this. Very interesting.
Ohh I was amazed by your video host. Thanks for sharing. ❤❤❤
That wok looks delicious
I hope you have strong teeth.
Thank you for sharing. The process is very well explained. I just don’t get the ginger and green onions. Are they necessary?
What brand of 14" Wok would you recommend for someone who is a very good cook, frequently cooks with cast iron for 4 adults rather complex meals that are a process of building flavor profiles? I always believe when I enter a kitchen no matter what I put on a table it should be something that comes from my heart and is an expression of telling my family I love them. I am just now entering into the world of Wok cooking after realizing how much I have been limiting our experiences.
The one I am using is decent and a good gauge. You can find my affiliate link in the description above.
@@Rotinrice❤
I loved the video and I definitely LOVE ALL MY WOKS.
Excellent video with great explanation but, most home cooks that live in rented homes only have electric coil burner stoves. Just subscribed.
Hi, I appreciate your video here very much for seasoning a new wok. May I ask which brand of woks you 'd recommend, not too heavy ones, for both flat bottomed and round bottomed woks. Thank you so much.
It's 15 minutes before midnight and I'm lying in my bed, watching a lovely auntie season a wok.
Excellent and very easy tutorial
Only difference I would make is to turn of the heat when the final coat of oil is applied; then wipe it lightly with kitchen towel and store for next use
OMG thank you so much ❤ mines came out just like yours!!!
Welcone. Excellent presentation. From Poland
Thanks for sharing this informative video. Can you please advise the diameter of your your wok?. Thanks 😊
Thank you very much finally a very well explained video. Thanks again and subscribe!
Very informative,thank you!
It is possible to season again my used wok?
Roti n Rice....why so name....its fantastic....
grazie grazie dopo due vok rovinati finalmente grazie al tuo tutorial ho fatto un vok stagionato bellissimo .
I got an aluminium wok, so do I need to scrub it with thesame tool or would you recommend a different tool to remove the oil before burning the coating?
Excellent video, very informative. Thank you.
Thanks for sharing your knowledges..I use a carbon wok and metalstone wok. It's not common to find stainless wok in France. In asian shops they are as expensive as carbon
Yes, excellent presentation
My old wok handed down from my mother cracked and I need to buy a new wok. I would appreciate if you could recommend a retailer in S'pore or online which I could buy a good 36 cm wok (around 14+ inches). I only like round bottom with dual ear handles wok. Thank you.
Thank you so much for this! I will try this!!
Is seasoning a wok possible with an electric stovetop, and a flat-bottom wok?
Thank you very much for this helpful instruction. I‘ve just got one question, which may sound silly to most of the people: wouldn’t it be necessary to oil the outside of the wok also, as it seems that it is initially oiled from the in- and the outside, and as this has been washed off from both sides before heating it up, is there no risk of rusting on the outside if it’s sealed only from the inside? Many thanks in advance for clarifying this to me! Best regards from Europe!
Thank you for your video. Its been so helpful. Have a great life :)
You are welcome! :)
Background song title? Heard it long time ago on a vinyl record. Superb demonstration.
Thanks for good advice about wok
Thank you so much! From Rome 👋
Thank you this was really helpful. 🙏🙏❤️
Great presentation. All I need now is the place where I can buy that quality wok for my self. I was going to buy the Imusa carbon steel but I can see that it has some coat on it and it’s seasoned differently. I like it this way, the more traditional way. Thank you so much!
Pura vida ! Muchas gracias.
you are very informative and elegant
After the initial burn do you do same thing again with the wok oiled?